Put all the ingredients in a large bowl
and mix well. Grease two 1.2 liters pudding basins and line the bases
with a circle of greased greaseproof (waxed) paper. Spoon in the
mixture and level the surfaces. Cover with a double thickness of
greaseproof (waxed) paper, then foil, twisting and folding under the
rim. Steam for 5 hours. Leave to cool, then re-wrap in clean
greaseproof paper and foil. Make up to 2 weeks before Christmas. Store
in a cool, dark place. Steam for a further 3 hours on the day.